Cheese and cream slices on the tray

Ingredients for 1 servings:

• 8 eggs
• 6 tbsp water, warm
• 250 g sugar
• 2 packets of vanilla sugar
• 150 g flour
• 100 g cornstarch
• 2 tsp, leveled baking powder
• 1,000 g low-fat curd cheese
• 2 cups of cream
• 266 g sugar
• 2 packs of gelatin (leaf gelatin), 6 leaves per pack
• 4 egg yolks
• lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Divide the ingredients for the two sponge cakes. Separate 4 eggs and beat the four egg whites in a separate bowl until stiff peaks form. Beat the four egg yolks with 125g sugar and a sachet of vanilla sugar until frothy. Add 3 tablespoons of warm water. Then sift in 75g flour, 50g cornstarch and 1 level teaspoon of baking powder. Mix everything together and then fold in the beaten egg whites. Place the batter on a baking tray lined with baking paper, smooth it out and put in the oven at 200-220°C for 10 to 15 minutes. When the first sponge cake is ready, turn it out directly onto a kitchen towel and carefully peel off the baking paper. Then bake the second sponge cake immediately as described above. Of course, you can also bake just one base with all the ingredients and then slice it horizontally. For the topping, beat two cups of cream in a separate bowl until stiff peaks form. Mix the low-fat quark with the egg yolks, sugar and lemon juice. Lemon juice can be added to taste. Add the cream to the quark mixture. Soak the two packets of leaf gelatin in cold water. In a saucepan, warm a spoonful of the quark mixture with the leaf gelatin. Once the gelatin is completely dissolved, add the mixture back to the remaining quark mixture and stir. Cover the first sponge layer with a cake frame. Spread the quark mixture on top and place the second sponge layer on top. Then refrigerate everything. Once the quark layer has set, remove the frame, sprinkle everything with powdered sugar, and enjoy.